Laura's Lentil Chickpea Burger on a Greater Knead Onion Bagel

Today, I'm sharing a recipe that became our summer staple this year! My amazing friend, Laura, is the mastermind behind the original recipe. She enjoyed hers on an onion roll. As you may know, I have a few dietary restrictions, so I decided to put my own spin on it by swapping out the onion roll for a Greater Knead onion bagel.

Laura's journey into the kitchen began during the pandemic as she focused on creating healthier meals to manage her PCOS. Her Instagram, @cookingwlola, is full of inspiring and delicious recipes. I'm so grateful for her friendship and for encouraging me to experiment with new flavors!

This burger is packed with protein, fiber, and flavor. It's perfect for a quick and satisfying lunch or dinner. The combination of the savory lentil chickpea patty on a chewy onion bagel is simply irresistible.

Let's get cooking!

AD

Laura's Lentil Chickpea Burger on a Greater Knead Onion Bagel

---

Ingredients

For the Lentil Chickpea Burger:

• 1 cup red lentil, cooked

• 1 onion, diced

• 3 cloves garlic, minced

• 1 can of chickpeas, with the aquafaba (chickpea juice) set aside

• 1 teaspoon of Himalayan salt

• 1 teaspoon of black pepper

• ½ cup of all-purpose gluten-free flour

• Juice of a lemon

• olive oil, for pan-frying

For assembling:

• The Greater Knead Onion Bagel

• Primal Kitchen Mayo with Avocado Oil

• Apple Cider Vinegar Pickles or Garlic Dill Pickles

---

Use code AMACGREGOR10 for 10% off your entire order

---

Directions

Preparing the Patties:

1. In a large mixing bowl, combine the cooked lentils, chopped onions, minced garlic, drained chickpeas, salt, and pepper.

2. Stir in flour and lemon juice. Using a potato masher or large fork, mash the mixture until it becomes a thick, cohesive paste.

3. If the mixture is too dry, gradually add aquafaba, one tablespoon at a time, mixing until the mixture is moist but not overly sticky. If it is too wet, add flour, one tablespoon at a time, mixing until it reaches the right consistency.

4. Form the mixture into 6-8 oval patties, about the same length as your bagel and approximately 1/2 inch thick.

AD

Cooking the Patties and Bagels:

1. Heat olive oil in a large skillet over medium heat. Cook 3-4 patties at a time without overcrowding the pan. Cook until golden brown and crispy on both sides, about 2-3 minutes per side. Remove cooked patties to a plate lined with paper towels. Repeat with remaining patties.

   1. For a crispier patty, increase cooking time by a minute or two per side.

2. While the patties are cooking, heat the bagels according to package directions.

We tried it with Beet Ketchup and Avocado Oil Mayo. The Mayo was the winner in the taste test.

Assembling the Burger:

1. Build Your Burger: Spread mayonnaise on one side of the toasted bagel. Top with a lentil chickpea patty, pickles, and any desired additional toppings. Enjoy!